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EFEKTIVITAS ENKAPSULAT KUNYIT PUTIH (Curcuma zedoaria) DENGAN PERLAKUAN PERBANDINGAN MALTODEKSTRIN DAN KARAGENAN SEBAGAI PENYALUT

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 2 (2023)

DOI
10.33772/jstp.v8i2.41449
ISSN
2527-6271
Published
2023-06-16
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of the comparison of maltodextrin and carrageenan as a coating on the organoleptic properties, solubility, water content and antioxidant activity of white turmeric (Curcuma zedoaria) encapsulate. The research method used a completely randomized design (CRD) consisting of 5 treatments MK1 (10 g maltodextrin: 0 g carrageenan), MK2 (9.75 g maltodextrin: 0.25 g carrageenan), MK3 (9.5 g maltodextrin: 0.5 g carrageenan), MK4 (9.25 g maltodextrin: 0.75 g carrageenan), MK5 (9 g maltodextrin: 1 g carrageenan). Data were analyzed using Analysis of Variance (ANOVA) if significantly different then continued with Duncan Multiple Range Test (DMRT) with 95% confidence level (α = 0.05). The results showed that the treatment was selected based on organoleptic tests, water content and solubility by giving points with a value of 5 (best) to 1 (least good). Based on the results of ranking/calculation of the highest total value found in the MK3 treatment with an average rating of 4.17 (golden yellow), aroma 1.60 (slightly turmeric-scented), taste 4.75 (not bitter) and 8.51% water content, solubility of coarse powder. 94.26%, fine powder solubility 95.98%, and antioxidant activity (IC50) for control (without encapsulation) of 1064.06 ppm and MK3 treatment was 850.14 ppm. Keywords: Encapsulation, Carrageenan, White turmeric, Maltodextrin ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh perbandingan maltodekstrin dan karagenan sebagai penyalut terhadap sifat organoleptik, kelarutan, kadar air dan aktivitas antioksidan enkapsulat kunyit putih (Curcuma zedoaria). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan MK1 (10 g maltodekstrin: 0 g karagenan), MK2 (9,75 g maltodekstrin: 0,25 g karagenan), MK3 (9,5 g maltodekstrin: 0,5 g karagenan), MK4 (9,25 g maltodekstrin: 0,75 g karagenan), MK5 (9 g maltodekstrin: 1 g karagenan). Data dianalisis menggunakan Analysis of Varian (ANOVA) jika berbeda nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukkan bahwa perlakuan terpilih berdasarkan uji organoleptik, kadar air dan kelarutan dengan cara memberikan poin dengan nilai 5 (paling baik) sampai 1 (paling kurang baik). Berdasarkan hasil perangkingan/ perhitungan nilai total tertinggi terdapat pada perlakuan MK3 dengan rerata penilaian terhadap warna 4,17 (kuning keemasan), aroma 1,60 (agak beraroma kunyit), rasa 4,75 (tidak pahit) dan kadar air 8,51%, kelarutan serbuk kasar 94,26%, kelarutan serbuk halus 95,98%, dan aktivitas antioksidan (IC50) untuk Kontrol (tanpa enkapsulasi) sebesar 1064,06 ppm dan perlakuan MK3 sebesar 850,14 ppm Kata kunci: Enkapsulasi, Karagenan, Kunyit putih, Maltodekstri

Collaboration network of the authors

40 authors · 135 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo20
SRI WAHYUNIAffiliation unknown20
Tamrin TamrinUniversitas Halu Oleo11
Hermanto HermantoUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown6
Restu LibrianiAffiliation unknown6
LA KARIMUNAUniversitas Halu Oleo5
Mariani. LAffiliation unknown4
Nur AsyikUniversitas Halu Oleo3
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
faris takzimAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
Yermia Nur Fajriani SuaibAffiliation unknown2
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Abdu Rahman BacoAffiliation unknown1
Djukrana WahabAffiliation unknown1
Safitri YaniAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Yusra YusraAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimAffiliation unknown1
Dina DinaAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Arniati JohanAffiliation unknown1
Nurfila NurfilaAffiliation unknown1
Safitra SafitraAffiliation unknown1
Wa Ode NafilawatiAffiliation unknown1
Waode Nilda Arifiana EffendyAffiliation unknown1
Illian ElviraAffiliation unknown1
Ni Wayan SugiantariAffiliation unknown1
Rina RinaAffiliation unknown1
Muhammad DilaAffiliation unknown1
Almin AlminAffiliation unknown1
Wa SarlinaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">EFEKTIVITAS ENKAPSULAT KUNYIT PUTIH (Curcuma zedoaria) DENGAN PERLAKUAN PERBANDINGAN MALTODEKSTRIN DAN KARAGENAN SEBAGAI PENYALUT</dc:title>
	<dc:creator>Ningsih, Sri Endang Lestari</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT 
	The purpose of this study was to determine the effect of the comparison of maltodextrin and carrageenan as a coating on the organoleptic properties, solubility, water content and antioxidant activity of white turmeric (Curcuma zedoaria) encapsulate. The research method used a completely randomized design (CRD) consisting of 5 treatments MK1 (10 g maltodextrin: 0 g carrageenan), MK2 (9.75 g maltodextrin: 0.25 g carrageenan), MK3 (9.5 g maltodextrin: 0.5 g carrageenan), MK4 (9.25 g maltodextrin : 0.75 g carrageenan), MK5 (9 g maltodextrin : 1 g carrageenan). Data were analyzed using Analysis of Variance (ANOVA) if significantly different then continued with Duncan Multiple Range Test (DMRT) with 95% confidence level (α = 0.05). The results showed that the treatment was selected based on organoleptic tests, water content and solubility by giving points with a value of 5 (best) to 1 (least good). Based on the results of ranking/calculation of the highest total value found in the MK3 treatment with an average rating of 4.17 (golden yellow), aroma 1.60 (slightly turmeric-scented), taste 4.75 (not bitter) and 8.51% water content, solubility of coarse powder. 94.26%, fine powder solubility 95.98%, and antioxidant activity (IC50) for control (without encapsulation) of 1064.06 ppm and MK3 treatment was 850.14 ppm.
Keywords: Encapsulation, Carrageenan, White turmeric, Maltodextrin

ABSTRAK

Tujuan penelitian ini untuk mengetahui pengaruh perbandingan maltodekstrin dan karagenan sebagai penyalut terhadap sifat organoleptik, kelarutan, kadar air dan aktivitas antioksidan enkapsulat kunyit putih (Curcuma zedoaria). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan MK1 (10 g maltodekstrin : 0 g karagenan), MK2 (9,75 g maltodekstrin : 0,25 g karagenan), MK3 (9,5 g maltodekstrin : 0,5 g karagenan), MK4 (9,25 g maltodekstrin : 0,75 g karagenan), MK5 (9 g maltodekstrin : 1 g karagenan). Data dianalisis menggunakan Analysis of Varian (ANOVA) jika berbeda nyata maka dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) dengan taraf kepercayaan 95% (α = 0,05). Hasil penelitian menunjukkan bahwa perlakuan terpilih berdasarkan uji organoleptik, kadar air dan kelarutan dengan cara memberikan poin dengan nilai 5 (paling baik) sampai 1 (paling kurang baik). Berdasarkan hasil perangkingan/ perhitungan nilai total tertinggi terdapat pada perlakuan MK3 dengan rerata penilaian terhadap warna 4,17 (kuning keemasan), aroma 1,60 (agak beraroma kunyit), rasa 4,75 (tidak pahit) dan kadar air 8,51%, kelarutan serbuk kasar 94,26%, kelarutan serbuk halus 95,98%, dan aktivitas antioksidan (IC50) untuk Kontrol (tanpa enkapsulasi) sebesar 1064,06 ppm dan perlakuan MK3 sebesar 850,14 ppm 

Kata kunci: Enkapsulasi, Karagenan, Kunyit putih, Maltodekstri</dc:description>
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	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-06-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/41449/18523</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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